Homeline Blog

A Perfectly Simple Romantic Menu

Cooking is an act of love, made simple with our step-by-step recipes and of course your bamix.

The start of February can spark panic in the hearts of lovers; the pressure to plan something special, find the right gift and be romantic is enough to leave you cursing every red heart you see. Our suggestion? Give up trying to book a fancy restaurant in advance, and lock yourself indoors. Instead, create the perfect no-fuss, romantic night in with candles, cuddles and this romantic menu for two.

To start...
A Simple Savoury Souffle

Two things make a recipe romantic.
1: it’s quick and easy, leaving more time for looking lovingly into each other’s eyes.
And 2: it looks impressive with minimal effort.
This savoury souffle from Chubby Hubby ticks both those boxes.

Ingredients:

15g butter, melted
1.5 tablespoons dried breadcrumbs
350g zucchini, chopped
125ml milk
30g butter
3 tablespoons all-purpose flour
75g Gruyere or Parmesan, finely grated
3 spring onions, finely chopped
4 eggs, separated

Method:

Preheat the oven to 180 degrees C.
Brush the ramekins with melted butter and then tip the breadcrumbs into them. Rotate each to coat the sides of the ramekins completely with the breadcrumbs. Tip out the excess breadcrumbs.
Cook the zucchini in boiling water for 8 minutes. Drain and then blitz the zucchini and milk with your bamix until smooth.
Melt the butter in a heavy-based saucepan and stir in the flour to make a roux. Cook, stirring, for 2 minutes over low heat without allowing the roux to brown.
Remove from the heat and add the zucchini puree, stirring until smooth.
Return to the heat and bring to the boil. Simmer, stirring, for 3 minutes, then remove from the heat.
Pour into a bowl, add the cheese and spring onion and season to taste. Mix until smooth, then beat in the egg yolks until smooth again.
Whisk the egg whites in a clean dry, bowl until they form soft peaks.
Spoon a quarter of the egg white onto the souffle mixture and quickly but lightly fold it in, to loosen the mixture. Lightly fold in the remaining egg white. Pour the mixture into the ramekins and run your thumb around the inside rim of the dishes, about 2cm into the souffle mixture. This ridge helps the souffle to rise without sticking.
Bake for 25 minutes, or until the soufflÃ©s are well risen and wobble slightly when tapped. Test with a skewer through a crack in the side of the souffle - the skewer should come out clean or slightly moist. Serve immediately.

For mains...
Summery spaghetti with a fresh tomato sauce, basil and ricotta

The best part of this summery recipe is that you can make it a few days ahead of time.
MAKES 3 cups sauce, enough for 1 pound of pasta for 4 to 6 people

Ingredients:

1 1/2 pounds plum or Roma tomatoes (5 to 6 tomatoes), coarsely chopped
2 cloves garlic, peeled and coarsely chopped
3 tablespoons olive oil
3 tablespoons coarsely chopped fresh basil leaves
1/2 teaspoon kosher salt
Pinch red pepper flakes
1 packet dry pasta, such as casarecce, gemelli, angel hair, or linguine
Fresh ricotta cheese for serving
1 handful fresh basil leaves for serving

Method:

Place the tomatoes and garlic in a bowl and blend with your bamix blender until chunky. Continue blending, slowly streaming in the olive oil, until the mixture is smooth, 20 to 30 seconds more. Transfer to a large bowl. Stir in the basil, salt, and red pepper flakes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, transfer it to the bowl of tomatoes, and toss to combine.
Taste and add more salt or pepper as needed. Serve immediately in shallow bowls, finished with a dollop of fresh ricotta and a few basil leaves.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Make ahead: The sauce can be make up to 1 day ahead and stored in an airtight container in the refrigerator. Let it come back to room temperature before using.

For dessert...
Devine Chocolate hazelnut cup-cake

Alright, it’s Valentines Day which means dessert simply has to be all about the chocolate.
These Chocolate Hazelnut Cup-cakes (IE: cake in a cup) are so easy to make,
and pack a big punch when they’re ready.
Plus, they’re easy to feed to someone else..